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Cheese Cookies with Poppy Seeds

Desserts Regional Cuisine of Poland 25 min Easy 23 wyświetleń ~15.28 PLN - (0)
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Description

Delicate cheese cookies with poppy seeds combine the creamy tartness of cottage cheese with the slightly nutty aroma of poppy seeds. This is a modern take on a Polish pastry inspired by the traditional flavors of cheesecakes and poppy seed cakes, but in the form of small, crunchy-soft cookies. They are perfect as a dessert with coffee, for a gathering with friends, or as a sweet snack for work. They present themselves rustic on a plate — golden edges, tiny specks of poppy seeds, and an optional dusting of powdered sugar. They are quick to prepare (about 25 minutes), easy to modify (adding lemon zest or powdered sugar), and pair wonderfully with strong coffee, tea with lemon, or lightly sweet dried fruit compote.

Ingredients Used

Ingredients (11)

Servings:
12
  • Cottage cheese 250 g
  • Butter 100 g
  • Wheat flour 200 g
  • Sugar 80 g
  • Chicken egg 1 szt. (~60 g)
  • Poppy seeds 50 g
  • Vanilla sugar 8 g
  • Baking powder 5 g
  • 🌿 Przyprawy
  • Salt 1 g
  • ✨ Opcjonalne
  • Lemon 5 g
  • Powdered sugar 20 g
💰 Szacowany koszt dania: ~15.28 PLN (1.27 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Preheat the oven to 180°C (top-bottom). Prepare a baking tray lined with parchment paper or a silicone mat. Take the butter out of the fridge to soften a bit (it should be soft but not melted). Prepare bowls: a large one for mixing the dough and a small one for the dry ingredients.

Use a simple oven thermometer if you have one — the setting of 180°C is the standard temperature. The best tray is a flat baking sheet or a baking sleeve with parchment paper.

Mak

2

If you are using whole poppy seeds, grind them briefly in a coffee grinder or a heated mortar — you want the poppy seeds to be fine, but not turn into a paste. Grinding will release the aroma and ensure that the poppy seeds are evenly distributed in the dough.

Ingredients: Poppy seeds
Use a coffee grinder (short, pulsing grinding) or a small blender. If you bought pre-ground poppy seeds, stir them with a fork to break them up.

Cake

3

In a large bowl, cream the soft butter with the sugar and vanilla sugar until smooth and slightly fluffy (about 2-3 minutes with a mixer on medium speed or 4-5 minutes by hand with a wooden spoon). Then add the cottage cheese and mix briefly (30-40 seconds) until combined — the mixture should be uniform, creamy, and free of large lumps of cottage cheese.

Ingredients: Butter, Sugar, Vanilla sugar, Cottage cheese
Use a mixer with a whisk attachment or a spatula. If you don't have a mixer, knead the butter with the sugar and cottage cheese vigorously with a wooden spoon for 4-5 minutes.
4

Add the whole egg to the mass and briefly mix until combined (about 20 seconds). Then sift the flour with the baking powder and salt into a separate bowl, add it to the creamy mixture, and mix with a spatula or on low speed with a mixer just until the flour is completely absorbed — do not overmix. Finally, add the ground poppy seeds and quickly mix to distribute evenly.

Ingredients: Wheat flour, Baking powder, Salt, Poppy seeds
Sifting the flour helps avoid lumps and aerates the dough. The mixture is ready when it is smooth, thick, slightly sticky, but can be shaped with a spoon.

Shaping

5

On the prepared baking sheet, place spoonfuls of dough the size of a tablespoon — use an ice cream scoop or two spoons, forming 12 portions spaced about 3 cm apart, as the cookies will slightly flatten. If the dough is very sticky, wet the spoon with cold water before scooping. Gently flatten each portion with your hand or spoon, shaping them into discs about 1 cm thick.

Ingredients: Sugar, Poppy seeds
The best tool is an ice cream scoop or two tablespoons — it makes it easier to achieve an even size for the cookies. If you don't have an ice cream scoop, use a standard tablespoon and measure out 1 full tablespoon per cookie.

Baking

6

Place the tray in the preheated oven and bake at 180°C (top-bottom) for 12-14 minutes. The cookies are ready when the edges turn slightly golden and the center no longer looks raw. After the time has passed, check one cookie — it should be springy to the touch.

Place the baking tray on the middle rack of the oven. Every oven bakes a little differently — if after 12 minutes the bottom is too pale, bake for an additional 1-2 minutes, but be careful not to overbake.

Cooling and Decoration

7

Remove the baking sheet from the oven and set it on a rack to cool for 5 minutes — the cookies will still be soft and will finish setting. After 5 minutes, transfer the cookies to a rack to cool completely (another 10-15 minutes). Once cooled, optionally grate lemon zest finely on top of each cookie and/or dust with powdered sugar.

Ingredients: Lemon, Powdered sugar
Use a metal cooling rack to prevent the bottoms of the cookies from steaming and becoming soft. Additionally, you can add powdered sugar for visual effect or finely grated lemon zest for freshness.

Serving

8

Serve the cookies slightly cooled — perfect with a cup of strong coffee, tea with lemon, or dried fruit compote. You can store them in an airtight container at room temperature for up to 3 days.

If you plan to serve them at a party, bake them in advance and store them in a closed container, and before serving, lightly dust with powdered sugar.

Fun Fact

💡

Poppy seeds and twaróg are classic ingredients in Polish desserts: poppy seeds are associated with traditional poppy seed cakes during the holiday season, while twaróg is linked to cheesecakes. Combining them in small cookies is a modern way to preserve these flavors in a quicker form.

Best for

popołudniowa kawa Święta i spotkania rodzinne przyjęcia i poczęstunki

Tips

🍽️ Serving

Serve warm or at room temperature. For contrast, serve with sour currant jam or natural yogurt with honey. For adults, you can add a drop of vanilla liqueur to the topping.

🥡 Storage

Store in an airtight container at room temperature for up to 3 days. To refresh slightly softened cookies, heat them for 2-3 minutes at 150°C. It is not recommended to store in the fridge (it may dry out the cookies), unless the room temperature is high — then in the fridge in a container for up to 5 days.

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